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Carrot Rice (and Indian Dish)

April 20, 2010

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Servings:

serves 4-6

This traditional Indian dish is delicious and filling without the heaviness of so many nuts and seeds. You’ll need to plan ahead, since the best flavour is obtained by a 24 hour melding period. If you’re impatient like me, however, you can cut the wait down to an hour, and it will still be delicious, if a little ‘harsh’. A smoother option for the quick marination would be to use sweet potato instead of cauliflower.

Be careful on the salt – it will only intensify as the dish marinates, and can lend a bitter edge to the cauliflower that’s unwelcome. This dish is best served very slightly warmed in the dehydrator or on a low heat from a saucepan, although it conceivably could be served room temperature.

4 reponses to "Carrot Rice (and Indian Dish)"

This recipe is BRILLIANT. Just made it and I could have eaten it straight from the bowl, though it's late and I wasn't hungry enough to have an entire meal. Looking forward to having it for lunch tomorrow!